1 onion (small to medium), small dice
1-2 tbsp olive oil, depending on the size of your pan
6 cloves garlic (depending on your taste), minced
2 Tbsp Red Wine vinegar
2 Tbsp sugar
1 28-ounce can of crushed tomatoes
2 tbsp fresh basil, torn
1 tbsp fresh oregano, rough chop
1 Tbsp fresh thyme, rough chop
Salt and pepper to taste
Preheat pan to low. Add oil. Add onion. Sweat onions until they’re translucent. Add garlic.
Stir and cook for about 30 seconds, just until you can smell the garlic.
Add vinegar and sugar. Stir and reduce until almost dry. Add tomatoes and a hefty pinch of salt.
Simmer for about 30 minutes. Add herbs. Simmer for another five minutes.
If you have no access to fresh herbs, (I grow mine in my window sill, but I understand that a PITA), then you can use dry. 1/2 tsp basil, 1/4 tsp oregano, 1/4 tsp thyme, or to taste, and add them when you’re adding the vinegar and sugar.